Nordic Walnut Bread Recipes

STONE AGE BREAD (PALEO BREAD)

Steps:

• In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
• Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
• Bake the bread at 160 C (320 F) for about one hour.

NORDIC WALNUT BREAD

Steps:

• In a large bowl; dissolve the fresh yeast in the lukewarm water. If you are using dry yeast, add this together with the flour.
• Add the honey, the three types of flour and then stir/knead everything into a nice dough.
• Add the chopped walnuts and the salt and knead everything into the dough. The kneading time is 5-10 minutes.
• Leave the kneaded dough in the bowl, cover it with a dishtowel and set it aside some place warm. Let the dough rise for 60 minutes.
• Divide the dough into six pieces and roll each pieces into long 'sausages'.
• Take three sausages and connect them in one end. Braid them, and connect them at the other end. Continue the same way with the next three sausages.
• Now you twist the two braided breads into one single bread. Fold the two ends under the bread.
• Place the twisted bread on a parchment paper covered oven plate. Cover it with a clean dishtowel and let it rise for another 30 minutes some place warm.
• Preheat the oven to 200 C (400 F).
• Spray a little cold water into the oven to create some water vapor. Now bake the bread for about 35 minutes. The bread is done when it sounds hollow when knocking at the bottom of it.

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

NORDIC SEED AND NUT LOAF

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
• Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
• Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
• Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
• Slice into thin slices to serve.

MOIST NUT BREAD

Steps:

• In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.

OLD FASHIONED WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Sift flour, sugar, baking powder and salt into large bowl.
• Add egg, shortning, milk and vanilla.
• Stir until all is moistened.
• Stir in the walnuts.
• Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.